Smoked Shrimp Fajitas

For Vegetables: Heat oil in a nonstick skillet over medium heat. Add garlic, onion, peppers and tomatoes. Saute until vegetables are tender and most of liquid has evaporated. Stir in lime juice, and then salt and pepper to taste. Set aside.

(This may be made 1 day ahead and refrigerated. Bring to room temperature or reheat in microwave before serving).

For Spice Rub: Combine chili powder, paprika, oregano, fructose, salt and pepper in a small bowl and blend well with fork. Apply rub lightly to shrimp.

Prepare stove top smoker following manufacturer's directions using apple or corn-cob smoking chips. Arrange shrimp on rack and half-closed lid. Smoke shrimp over medium or medium-high heat (close lid after first wisps of smoke appear) 10 to 15 minutes until opaque, smoking times vary widely (Or, heat grill or broiler and cook shrimp until opaque and edges are browned, 5 to 10 minutes). Do not overcook.

To serve, divide shrimp, vegetables, lettuce leaves and cheese among individual plates. Place 1 shrimp in a lettuce leaf, top with vegetables and cheese, roll and eat.